RECIPE:
Borgundfjord cod

Ingredients:

Skrei (Arctic cod) fillet

Generously amount of rock salt

Tarragon Emulsion:

100g tarragon

100g spinach

100g grapeseed oil

3 eggs

7% vinegar

Salt

Potato and Seaweed Crumb:

6 mandel potatoes (almond potatoes)

Seaweed (sugar kelp, nori, dulse)

Oyster potato velouté:

500 ml fish stock

Cold butter

1 freshly shucked oyster

Lemon juice or homemade vinegar

Garnish with your favourite sautéed vegetables, and enjoy!

Source: Skyler Milner, head chef at Bro in Ålesund

Method:

Sea Crusted Skrei

Skrei – Remove the skin and bones from the skrei fillet. Salt the skrei fillet generously on both sides with rock salt. Leave for 15 to 20 minutes depending on the thickness of the fillet. After the time has passed, gently rinse the fillet under cold running water.

Tarragon Emulsion – Begin by making a tarragon oil. Blend 100g tarragon, 100g spinach, 100g grapeseed oil together until fully broken up. Add to a pot and bring to simmer on medium heat. Cook 5-7 minutes until green bubbles rise to the surface. Strain and immediately place in the fridge to cool.

Meanwhile, add 3 egg yolks and 50g 7% vinegar to your blender. Blend and begin to add cooled oil slowly until emulsified. Season with salt and more vinegar if required to a delightful level of tang. If the mixture seizes or becomes too thick add a splash of water.

Potato & Seaweed Crumb – Blend 6 peeled mandel potatoes raw in a blender until crumbly. Rinse the starch off with cold water until running clear. Lay blended potatoes onto a towel and pat dry. Heat grapeseed oil to 170 degrees Celsius. Add dry potatoes to the oil and fry until golden brown, quickly strain and add to a dry towel to absorb excess oil. Season with fine salt.

Blend your favourite dried seaweed (sugar kelp, nori, dulse) to a powder and run them through your potato crumb.

When assembling:

Portion your fish to desired size and put on a tray with a cube of butter on top. Wrap in cling film and cook in a 120 degree Celsius oven until the fish becomes firm and slightly opaque (80 percent) cooked. Remove the fish from the oven and allow to carry over cook in its own goodness the rest of the way underneath the cling film.

Pat the top of the fish dry and begin to add a layer of the tarragon emulsion from a piping bag or plastic bottle.

Liberally add your potato sea crumb on top of the emulsion.

Add a final touch of micro planed bottarga to complete the sea crust effect. Add fish to your plate with your favorite sauteed vegetable, froth the sauce and sauce on the side of the fish.

Garnish with sea herbs and a touch more of your tarragon oil if you wish.

Oyster potato velouté – Reduce 500ml of fish stock by half or until desired flavour. Small dice one peeled mandel potato and cook in the fish stock until completely soft. Use a hand mixer to blend the potato into the stock to thicken it. Emulsify cubes of cold butter while blending with the hand mixer over medium high heat until frothy and balanced. Add 1 freshly shucked oyster and blend into the sauce as well. Add acidity with lemon juice or your favourite homemade vinegar, season, and strain. Keep warm and froth sauce to order.